Velvet Pound Cake

Dense, perfectly mildly sweet, and fully of velvety butter goodness!

Pound Cake Recipe:

1 vanilla bean (optional)

6 large eggs, room temperature

1/3 cup whole milk, room temperature

1 tablespoon pure vanilla extract (1/2 T. If using vanilla bean)

3 cups flour

2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cup granulated white sugar, plus extra for sugaring loaf pans

3 sticks unsalted butter, room temperature, plus extra for buttering loaf pans.

Pound Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, 2 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter the paper.

In a medium bowl lightly combine the eggs, milk, and vanilla extract.

In the bowl of your electric mixer (or with a hand mixer), combine the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.  

Butter and sugar pans.

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

Will keep, well wrapped, several days at room temperature, about one week when refrigerated, or it can be frozen for two months.

Makes two 9 x 5 x 3 inch loaf.

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